There I admitted it. I eat like a bird. I love crunchy granola and chewy granola. Seeds, nuts, dried fruit, I’ll take it all. So when I came across this wonderful gluten free Buckwheat Granola recipe in Dr. Alejandro Junger’s book Clean Eats I was so excited to try it out. Now, this recipe gives you the option of dehydrating the granola, which I did not do. I don’t have the best dehydrator so it was definitely a better choice for me to bake it. If you decide to bake it like me, keep an eye on it. Although the instructions say 4-6 hours, my granola was ready after about 3, but I did only make a half batch. When it’s all said and done, yum, yum, yummy! I’ve been munching on mine with a little rice or almond milk, sprinkled with cinnamon. Heck to the yeah! So delicious, it’s a must try!

Soak the groats, seeds, and nuts the night before you wish to prepare the recipe. Once they are drained and rinsed, process them in several batch, if necessary, in a food processor. Roughly pulse them to break them up, but stop before they are completely blended. You don't wan them pureed; just roughly chopped. Repeat until all the groats, seeds, and nuts are processed, then place them in a large bowl and set aside.

Wash and grate the apples, adding them to the groat, seed and nut mixture. Stir to combine, then add the mesquite meal, cinnamon, coconut, coconut nectar, and salt. Combine thoroughly.

If you have a dehydrator, you can spread the mixture in a thin layer over the screens and dehydrate it at 200° F for 6 to 8 hours, or until crisp.

If you do not have a dehydrator, preheat the oven to 275°F.

Spread the mixture onto a parchment-lined baking sheet or baking dish and bake it for 4 to 6 hours, or until crisp. Once crisp, store the granola in an airtight container. It will keep for several weeks.